Ingredients
8 total- 1 tbsp Rempapa Red Hot Sambal Tumis, plus extra to serve
- 2 tbsp dark soy sauce
- ½ tsp light brown sugar
- 200g pack Itsu ramen flat noodles or 2 bundles of medium egg noodles
- 3 tbsp vegetable oil
- 1 banana shallot, finely sliced
- 60g kale, roughly chopped
- 1 handful fresh beansprouts
Method
7 stepsStep 1
Spoon the sambal into a mixing bowl and whisk with the soy sauce, sugar and a pinch of salt.
Step 2
Tip the noodles into a pan of boiling water and cook for just less than the packet states, to keep the bite. Drain then rinse under cold running water and toss with 1 tsp oil.
Step 3
Heat the remaining oil in a wok, or large frying pan, set over a medium heat. Add the shallot and fry until golden, remove with a slotted spoon and set aside.
Step 4
Increase the heat, add the kale and a pinch of salt then stir-fry for a few mins until it begins to wilt.
Step 5
Push the kale to the side of the wok/ pan, add the drained noodles, along with the sauce mixture. Continue to stir fry for a few mins, until the noodles are well coated and lightly charred.
Step 6
Finally, add the beansprouts and reserved fried shallots, and give everything a few final tosses to combine.
Step 7
Serve with extra sambal on the side.